We count many serious Champagne fanatics among our subscribers, so I’m guessing the name Fabien Cazé and Champagne Cazé-Thibaut will be familiar to some. Drawing on a family history in the Vallée de la Marne that goes back 10 generations, and wholeheartedly embracing the tenets of organic and biodynamic viticulture, Cazé is a major star in the grower Champagne firmament.

He hand-farms just a few hectares of vines in the neighboring villages of Châtillon-Sur-Marne and Vandières, ferments his wines in barrels using native yeasts only, and gives all three Champagne grapes their own cuvée in which to shine. “Naturellement” is a low-dosage expression of Pinot Meunier, which reaches its zenith in the Marne Valley. Despite his relatively recent arrival on the grower Champagne scene, Fabien Cazé became a member of a selective, terroir-focused producers’ association called “Terres et Vins de Champagne,” which counts superstar producers such as Raphaël Bérêche, Aurélien Laherte, and Alexandre Chartogne among its membership. And like all three of those elite contemporaries, Cazé knows that Pinot Meunier is well-equipped for stand-alone stardom: “Naturellement” is compelling, mineral-etched proof. As for the (very reasonable) price, I’m inclined to think it won’t last; Cazé is poised to blow up, which may make offers like this a mere happy memory.

In the glass, the wine shines a pale straw-gold with slight hints of copper and silver, with an ultra-fine mousse and perfumed aromas of preserved lemon, red delicious apple, red plum skin, wildflower honey, white mushrooms, brioche, crushed chalk, and baking spices. Whereas many Meunier-driven Champagnes have a broader, softer texture, this one is incredibly focused and finely etched, reminding me of some big-name blanc de noirs bottlings costing a lot more. Let’s just say this: Nobody puts Meunier in a corner! Try this electrifying bottle as an apéritif with gougères or keep a bottle or two in the mix for Thanksgiving turkey (hoping that, by then, you’ll be able to share it with others). As always, I advise against serving it too cold (50 degrees in the sweet spot) and prefer all-purpose white wine stems (or larger) over narrow flutes. Champagne lovers, add another young gun to your must-have list!